Tilapia tacos with creamy sauce and crunchy slaw

Nancy Waldeck, a chef at Cancer Wellness at Piedmont, created these quick fish tacos that are every bit as crunchy and delicious at the food truck variety, but much friendlier to your waistline.

Taco Ingredients:

1 to 2 pounds of tilapia filets, cut into strips

¼ cup panko bread crumbs

2 tablespoons cornmeal

½ teaspoon smoked paprika

4 cups shredded Napa cabbage

½ cup shredded carrots

¼ cup thinly sliced green onions

2 tablespoons chopped cilantro

Juice and zest of 2 limes

2 tablespoons extra virgin olive oil

Kosher salt and pepper to taste

6 to 12 corn tortillas, warm

1 recipe tilapia taco sauce (see below)

Lime and avocado to garnish

Step 1

Preheat the oven to 350F. Combine panko, cornmeal and paprika in a zip-close bag. Add the tilapia to the bag a few strips at a time and shake to coat well. Place tilapia slices on a sheet pan. Bake for five to eight minutes, or until fish is flaky and white.

Step 2

While the fish is cooking, place the cabbage, carrots, onions, cilantro, lime juice, zest and oil in a bowl. Toss together, then add salt and pepper to taste.

Step 3

Place the slaw and a few slices of tilapia in each tortilla. Top with a dollop of sauce, avocado and lime.